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Farçous
- [For
four
] - Difficulty
Easy
By Peter Graham
Published 1999
When Auvergnat cooks make pounti, chou farci or a stuffing to go into a boiling hen, veal breast or guinea fowl, they often err deliberately on the generous side as far as quantities are concerned. That way they are certain they have enough to go into the dish or stuffing, and any mixture left over can co
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